EFFECTS OF THERMOCYCLING AND VARIOUS DRINKS ON COLOR STABILITY OF HEAT-POLYMERIZED ACRYLIC RESIN
DOI: http://dx.doi.org/10.17096/jiufd.28587
Abstract
Purpose: The discoloration of acrylic
resin denture bases may lead to significant esthetic problems. The aim
of this in vitro study was to investigate the effects of frequently
consumed drinks on the color changes of fresh and aged,
heat-polymerized, conventional acrylic resin.
Material and Methods: Eighty-four, heat-polymerized acrylic resin specimens (4 mm x 5 mm x 30 mm) were fabricated. Half of the specimens were aged by thermal cycling (between 5°C and 55°C, 60-second dwell time, 3000 cycles). The specimens were stored at 37oC in different drinks as non-aged and aged subgroups including water (control group), black tea, green tea, sour cherry juice, coke and coffee (n=7). The discoloration of each specimen after 1- and 7-day storage in drinks were measured by a colorimeter based on CIE Lab system. The data of colour differences (∆E) were analyzed by ANOVA and Dunnet’s tests.
Results: Thermal cycling and storage in water induced a slight color change. The highest ∆E values were observed in the aged groups, which was also noticeable for black tea and sour cherry juice after 7 days of storage (∆E>1.5) (p<0 .05="" acceptable="" all="" clinical="" detected="" groups="" limits="" of="" p="" test="" the="" values="" were="" within="">Conclusion: These results suggest that the color stability of denture base acrylic resins is influenced by ageing. Black tea, sour cherry juice and coke can cause significant discolorations on acrylic resin denture bases.
Material and Methods: Eighty-four, heat-polymerized acrylic resin specimens (4 mm x 5 mm x 30 mm) were fabricated. Half of the specimens were aged by thermal cycling (between 5°C and 55°C, 60-second dwell time, 3000 cycles). The specimens were stored at 37oC in different drinks as non-aged and aged subgroups including water (control group), black tea, green tea, sour cherry juice, coke and coffee (n=7). The discoloration of each specimen after 1- and 7-day storage in drinks were measured by a colorimeter based on CIE Lab system. The data of colour differences (∆E) were analyzed by ANOVA and Dunnet’s tests.
Results: Thermal cycling and storage in water induced a slight color change. The highest ∆E values were observed in the aged groups, which was also noticeable for black tea and sour cherry juice after 7 days of storage (∆E>1.5) (p<0 .05="" acceptable="" all="" clinical="" detected="" groups="" limits="" of="" p="" test="" the="" values="" were="" within="">Conclusion: These results suggest that the color stability of denture base acrylic resins is influenced by ageing. Black tea, sour cherry juice and coke can cause significant discolorations on acrylic resin denture bases.
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